增稠剂在肉制品加工中的应用

Application of Thickeners in Meat Products Processing

为改善肉制品的切片性,降低蒸煮损失,减少营养损失,本文综合了肉制品中常用的增稠剂淀粉、变性淀粉、大豆蛋白、明胶、卡拉胶、黄原胶、海藻酸钠、魔芋胶等,阐述了各种增稠剂的理化性质、在肉制品中的作用和使用方法,以及他们在肉制品中应用方面的研究进展,论述并证明了增稠剂对肉制品工业的重要意义。

In order to improve the meat slices, reduce cooking loss and reduce nutrient loss, this work commonly used thickener gelatin:starch, modified starch, soybean protein,carrageenan, xanthan gum, sodium alginate, konjac gum, and so on, on a variety of thickener physicochemical properties, in the role of meat and the use of methods, as well as their application in meat products in the research and development on the thickener and proved the importance of the meat industry.